Scallion pancake. Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe.

Chinese scallion pancake (Cong You Bing, 葱油饼) is not like any other pancake familiar to most of the people. It has a crusty and crispy surface, with scallions sandwiched between layers of pastry inside. It is a refreshing, delightful, and easy to make flatbread. You can have Scallion pancake using 7 ingredients and 16 steps. Here is how you cook it.

Ingredients of Scallion pancake

It's 200 gram of all purpose flour.
It's 140 gram of boiled water.
It's 2 pieces of Scallion.
It's 8 gram of salt.
You need 15 gram of Oil.
You need of Black pepper.
Prepare of White pepper (optional).

One of my all-time favorites since day one! They're chewy, flaky and crispy, the best of all the worlds. Also great for if you're a scallion lover like me :). Chinese Scallion Pancakes Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter.

Scallion pancake instructions

Add 1 teaspoon of salt in the flour before putting boiled water in. Mix it with chopsticks (or spoon) until you can touch the dough by your hands.
Knead the dough until the surface is slick. Cover it up with wet clothes for 20 mins.
Roll the dough into a round(around 1 mm tall) sprinkle 8 grams of salt on the dough.
Add oil on the top of the dough.
Use the brush to spread out the oil.
Sprinkle the scallions evenly. Add pepper.
Roll the dough up gently.
Close the edge on the side to prevent scallion from popping out.
Hold the edge on both sides and twist them by different directions at the same time.
Wind it into 2 circles on top of each others.
Flat it into 5 cms thick. Cover it by wet cloth for 20 mins to 1 hr.
Preheat the pan until you can feel the heat on top of it. Put the pancake in. Cook with medium fire..
Flip it around when the bottom is golden brown(around 3-5 mins). Cover the cap to cook the other side until it golden brown.
Add oil into the pan (around 20 grams) Pan- fry both side till it’s golden brown.
Put it on paper napkin to absorb extra oil..
Voilà ❤️.

The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. The secret to scallion pancakes is the crispy, flaky exterior that gives way to a slightly chewy interior of thin layers. When fresh-off-the-stove, it is extra crunchy and addictively fragrant. They are such a treat that you can enjoy them on their own, and they're perfect for snacking.